Tutti Frutti Meringue Round Food

TUTTI-FRUTTI ROUNDS

Steps:

• Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
• While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
• Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
• Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
• Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.

TUTTI FRUITY MERINGUE BOWLS

Steps:

• 1. Preheat oven to 250 degrees.
• 2. Beat egg whites on high speed with electric mixer until soft peaks form.
• 3. Add sugar very slowly (about a teaspoon at a time), continuing to beat on high until mixture is stiff and glossy.
• 4. Beat in extract.
• 5. Stir in nuts and cranberries by hand.
• 6. Spoon eight heaps of meringue onto one parchment-lined baking sheet and seven onto another, making fifteen circles all together.
• 7. Heap up the edges of each circle to form a slight bowl shape.
• 8. Bake at 250 degrees for 40-45 minutes or until dry to the touch.
• 9. Allow to cool on the sheets.
• 10. Up to three hours before serving, spoon fruit filling into meringue "bowls."
• 11. Melt white chocolate according to package directions.
• 12. Drizzle over the fruit topping.
• 13. Unfilled meringues can be covered and stored for several days. Filled meringues will get soggy if held over to the next day. If your family is not fond of nuts, substitute 1/2 cup chocolate chips to stir into the meringues.

TUTTI-FRUTTI MERINGUE ROUND

Steps:

• In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• Stir in egg yolks and yogurt until well blended.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Cover and chill thoroughly.
• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• Turn off oven.
• Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• To serve, spread chilled custard evenly over baked meringue shell.
• Arrange fruits in a decorative pattern over custard.
• Cut into wedges and serve immediately.

TUTTI-FRUTTI

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.